Sous Chef

At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar. If you’re ready to bring that spirit to work every single day, we want you on our team. The Sous Chef is a key member of the restaurant leadership team, responsible for supporting the Executive Chef in all aspects of kitchen operations, culinary execution, team development, and financial performance. This role demands a hands‑on leader who leads by example on the line, holds high standards without compromise, and develops the next generation of BOH talent at Hawkers. The Sous Chef has direct contributory responsibility for food cost, labor cost, kitchen sanitation, equipment maintenance, and supply management. This is a full‑time, salaried, exempt position requiring open availability including nights, weekends, and holidays. COMPENSATION & BENEFITS Competitive salary commensurate with experience and market. Performance‑based bonus eligibility. Meal benefits during scheduled shifts. Paid time off per company policy. Health, dental, and vision benefits eligibility per company benefits plan. Opportunity for advancement within a rapidly growing multi‑unit brand. Requirements Culinary Operations & Food Quality Uphold and enforce all Hawkers food quality standards, recipe adherence, plate presentation, and production time targets on every shift. Assist the Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, and food preparation. Serve as the last line of defense against substandard quality items leaving the kitchen; provide immediate, constructive feedback to the team as items are produced. Conduct daily culinary line checks and sanitation checks to ensure kitchen readiness before each service period. Lead daily pre‑service meetings to align the team on specials, 86s, ticket time targets, and execution priorities. Step in to cover the Executive Chef in planning and directing food preparation when necessary. Ensure target ticket times are consistently met without sacrificing food quality. Financial Accountability Actively contribute to achieving food cost and labor cost targets by monitoring waste, portion control, prep efficiency, and scheduling practices. Assist in managing kitchen supply inventory, ordering, and vendor communication in alignment with budget guidelines. Support kitchen equipment maintenance programs to minimize repair costs and operational downtime. Sanitation, Safety & Compliance Maintain all kitchen equipment and storage areas in a clean, well‑organized, and fully operational condition at all times. Ensure strict adherence to food safety, sanitation, and storage practices through proper training and active supervision. Lead the kitchen team in preparing for and passing all Health Department audits and internal inspections. Ensure all team members understand and follow OSHA and HACCP compliance standards on every shift. Maintain a safe, respectful, and harassment‑free work environment. Team Leadership & Development Train, develop, and motivate BOH team members and shift leaders to meet or exceed established performance standards. Execute the Hawkers training guide program consistently and ensure all team members achieve passing scores before working independently in position. Provide regular coaching, feedback, and recognition to the team; conduct performance counseling as needed in partnership with the Executive Chef and HR. Communicate effectively with all levels of the organization, promoting a positive restaurant culture and strong team morale. Demonstrate the ability to perform the duties of all BOH leadership positions and step into any role as operational needs require. Take quick, responsible action when addressing performance issues, and apply sound judgment in all disciplinary matters. Other duties may be assigned as the need arises. QUALIFICATIONS & EXPERIENCE Minimum of 2 years of experience in a kitchen leadership role (Sous Chef, Lead Line Cook, or equivalent) in a high‑volume restaurant environment; fast‑casual or multi‑unit experience a plus. Culinary degree or equivalent professional culinary training preferred but not required. Demonstrated knowledge of food safety, sanitation standards, and HACCP principles. Must have or be willing to obtain Food Handler's Certification prior to or within 30 days of hire. Strong working knowledge of kitchen financials including food cost, labor cost, and waste management. Proven ability to lead, develop, and hold a team accountable in a fast‑paced kitchen environment. Proficiency with restaurant management and kitchen systems and platforms. Excellent communication skills and the ability to give clear, constructive feedback to team members at all levels. Must be at least 18 years of age. Open availability required, including nights, weekends, and holidays. PHYSICAL DEMANDS The physical demands described below are representative of those that must be met to successfully perform the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities. Ability to stand and walk for the duration of a full shift, typically 8-10 hours. Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift. Ability to lift and carry up to 50 lbs. regularly. Ability to safely handle sharp kitchen tools including knives, slicers, and mandolines. Ability to work in an environment with exposure to extreme heat (open flame, ovens, fryers) and extreme cold (walk‑in coolers and freezers). Ability to work in a high‑noise, fast‑paced kitchen environment. Ability to read, write, and communicate clearly in English to process documentation, follow up on actions, and lead team communications. Manual dexterity required for food preparation, keyboarding, and use of restaurant management systems. #J-18808-Ljbffr